列支敦士登：食品温度规则

“法律”是指具有约束力的规则。“官方指南”并非法律，但检查人员会参考它。“Chef Hygiene 默认值”是指在没有规则给出具体数值的情况下，应用程序会检查的值。

• 法律Frozen food at −18°C or colder, and the surface never above −15°C (Swiss HyV art. 25).
• 官方指南The law sets no plain fridge number (HyV art. 24). The GVG restaurant guide says perishable food at 5°C or colder. Fish at 2°C or colder (HyV art. 44). Chef Hygiene aims for 4°C.
• 官方指南Cooking: core at 70°C or more, held at least 2 minutes (GVG guide). Pink meat is an exception.
• 官方指南Hot holding: core at 65°C or more for at most 3 hours (GVG guide). The law says only “temperatures that prevent growth” (HyV art. 27).
• 官方指南Cooling: from 65°C to below 5°C within 90 minutes (GVG guide). The law says “as fast as possible” (HyV art. 27).
• 官方指南Reheating: core at 70°C or more, held at least 2 minutes (GVG guide).
• Chef Hygiene 默认值Cold display: Chef Hygiene uses 30 minutes, then throw the food away. This is the app’s default. It also asks for fridge checks twice a day.